Bacon and Mushroom Rice
Creamy stirred rice that costs about as much as a side dish.
Serves 4 40 min 26g proteinKid-friendly
PorkRiceItalianOne panBudget
Plan it this weekIngredients
- Bacon rashers250 g
- Mushrooms300 g
- Arborio rice350 g
- Brown onion200 g
- Garlic15 g
- Grated hard cheese80 g
- Butter40 g
- Frozen peas150 g
Method
- Cook the chopped bacon in a wide pan until the fat renders and it starts to crisp. Set aside.
- Add the butter, sliced mushrooms and diced onion and cook for 8 minutes until the mushrooms give up their liquid.
- Stir in the garlic and the rice and coat well in the fat.
- Add 1.2 litres of hot water a ladle at a time, stirring, until the rice is tender and creamy — about 20 minutes.
- Fold through the peas, bacon and grated cheese, season, and rest for 2 minutes before serving.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
Double Mushroom Rice
- 250 g Swiss brown mushrooms instead of Bacon rashers
Brown the Swiss brown mushrooms in half the butter for 5 minutes in place of the bacon, set aside, and fold them back in at the end.
Vegan
Double Mushroom Rice
- 250 g Swiss brown mushrooms instead of Bacon rashers
- 20 g Nutritional yeast instead of Grated hard cheese
- 40 ml Olive oil instead of Butter
Brown the Swiss brown mushrooms in a little of the oil for 5 minutes in place of the bacon, set aside, and fold them back in with the nutritional yeast at the end.
Dairy-free
- 20 g Nutritional yeast instead of Grated hard cheese
- 40 ml Olive oil instead of Butter
Fold the nutritional yeast through at the end where the cheese goes in.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- Bacon rashers · 250 g
- Mushrooms · 300 g
- Arborio rice · 350 g
- Brown onion · 200 g
- Garlic · 15 g
- Grated hard cheese · 80 g
- Butter · 40 g
- Frozen peas · 150 g